INGREDIENTS
Mili Juli Sabzi
Servings - 2 - 3
INGREDIENTS
Oil - 2 teaspoons
Potatoes - 40 grams
Carrot - 40 grams
Oil - 2 teaspoons
Cauliflower - 30 grams
Green beans - 30 grams
Oil - 2 teaspoons
Paneer - 250 grams
Oil - 2 tablespoons
Onions - 130 grams
Coconut - 40 grams
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Curry leaves - 4 - 5
Green chili - 2
Dry red chili - 3
Bay leaf - 2
Ginger garlic paste - 1/2 tablespoon
Tomato puree - 340 grams
Salt - 1 teaspoon
Paprika - 1 teaspoon
Black pepper - 1/4 teaspoon
Dry mango powder - 1 teaspoon
Garam masala - 1 teaspoon
Sambar masala - 1 teaspoon
Sugar - 1/4 teaspoon
Coriander - 1 tablespoon
Corn flour - 1/2 teaspoon
Water - 1 tablespoon
Bell pepper - 35 grams
Coconut milk - 50 milliliters
Water - 110 milliliters
Oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Split bengal gram - 1/2 teaspoon
White lentils - 1/2 teaspoon
Curry leaves - 3
Dry red chili - 1
Coriander - 1 teaspoon
PREPARATION
1. Heat 2 teaspoons oil in a pan, add 40 grams potatoes, 40 grams carrot and roast for 3 - 5 minutes.
2. Heat 2 teaspoons oil in a pan, add 30 grams cauliflower, 30 grams green beans and roast them 3 - 5 minutes.
3. Heat 2 teaspoons oil in pan, add 250 grams paneer and roast 3 - 4 minutes.
4. Heat 2 tablespoons oil in a pan, add 130 grams onions and stir till they are golden in color and add 40 grams coconut and roast for 2 - 3 minutes.
5. Transfer the mixture into blender and blend it until smooth.
6. Heat 2 tablespoons oil in pan, add 1/2 teaspoon cumin, 1/4 teaspoon asafoetida, 4 - 5 curry leaves, 2 green chili, 3 dry red chili, 2 bay leaf and stir well.
7. Add 1/2 tablespoon gin per garlic paste, blended mixture and mix well.
8. Add 340 grams tomato puree and stir well to combine.
9. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon dry mango powder, 1 teaspoon garam masala, 1 teaspoon sambar masala and mix well.
10. Add 1/4 teaspoon sugar, 1 tablespoon coriander and mix.
11. Take a bowl add, 1/2 teaspoon corn flour, 1 tablespoon water and mix well. Pour it into the mixture.
12. Add 35 grams bell pepper, roasted veggies and mix. Cook 3 - 5 minutes.
13. Add 50 milliliter coconut milk, 110 milliliters water and stir well.
14. Add roasted paneer and mix.
15. Heat 1 teaspoon oil in pan, 1/2 teaspoon mustard seeds, 1/2 teaspoon split bengal gram, 1/2 teaspoon white lentils, 3 curry leaves, 1 dry red chili, 1 teaspoon coriander and saute.
16. Add this mixture into the c